The Roman Tofu Scramble
Loaded with onions, peppers, and garlic, The Vegan Roman Tofu Scramble is the ultimate breakfast dish! It's great for brinner, too!
- 1 teaspoon vegetable oil
- 1 medium onion diced
- 1 (14-ounce) block extra firm tofu drained and pressed
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon kala namak (black salt)
- 2 cloves garlic minced
- 1 red pepper diced
- 1 green pepper diced
- 1 large tomato diced
- 1 (14-ounce) package vegan Italian sausages sliced
- 5 ounces arugula
- 1/2 cup vegan mozzarella shredded
Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes.
Crumble the tofu and add it to the pan along with the nutritional yeast, onion powder, garlic powder, turmeric, oregano, thyme, basil, and kala namak. Stir to coat the tofu in the herbs and spices.
Add the garlic, peppers, tomato, and sausage. Cook for 10 to 15 more minutes, until heated throughout.
Fold in the arugula and top with the shredded mozzarella. Cover and allow the cheese to melt, about 2 or 3 minutes. Serve hot.